Creamy Tomato-PHILLY Baked Rigatoni Recipe

Creamy Tomato-PHILLY Baked Rigatoni Recipe

  • 300 grams rigatoni pasta, uncooked
  • 2 cups pasta sauce
  • 1/2 cup PHILADELPHIA Cream Cheese Spread
  • 1 cup frozen broccoli florets, thawed
  • 1 cup frozen cauliflower
  • 1 cup KRAFT Part Skim Mozzarella Shredded Cheese, divided
  • 1/3 cup fresh bread crumbs
  • 2 tablespoons non-hydrogenated margarine, melted
  1. Heat oven to 350 degrees F.
  2. Cook pasta as directed on package. Meanwhile, microwave pasta sauce in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until hot. Add cream cheese spread; stir until well blended. Stir in vegetables and 1/2 cup mozzarella.
  3. Drain pasta. Add to vegetable mixture; mix lightly. Spoon into 9-inch square baking dish sprayed with cooking spray. Combine remaining mozzarella, bread crumbs and margarine; sprinkle over pasta mixture.
  4. Bake 30 to 35 min. or until casserole is heated through and top is golden brown.
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